CourseEstablished

Sake Brewing Fundamentals

Learn how sake is brewed through parallel fermentation with koji and yeast, from rice polishing to pressing and styles.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Fermentation

Program identification

1.1Program name: Sake Brewing Fundamentals
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris program of its own, not endorsed by a university.
1.4Mode of study: Online, with live sessions in a small group, recordings and a virtual campus.
1.5Duration (hours / ECTS credits): 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

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Overview

2.1Program description

Sake is brewed through one of the most elegant processes in fermentation: koji converts rice starch into sugar while yeast turns that sugar into alcohol in the same tank, a method known as multiple parallel fermentation. This course explains how sake is made from start to finish, beginning with its history, categories and grades, then moving through rice selection, polishing and water, koji making, the shubo starter methods sokujo, kimoto and yamahai, and the management of the moromi.

With sake breweries now operating in Europe and the Americas and sake appearing on more wine lists, there is growing demand for brewers and drinks professionals who understand it properly. The course suits brewers, sommeliers and committed enthusiasts. The instructor, selected for professional experience in sake brewing or sake education, shows how decisions at each step shape aroma, texture and style. You will also learn pressing, pasteurization, aging and structured tasting. For the final project, you will design a sake brewing plan for a chosen style, explaining each process decision and the sensory profile you expect.

2.2Why it matters / what need it meets

It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as brewing, hospitality and sommellerie, beverage import and distribution, drinks education.

Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Learn how sake is brewed through parallel fermentation with koji and yeast, from rice polishing to pressing and styles.

3.2Specific objectives

Build the foundations: Sake history, categories and grades; Sake rice, polishing and water.
Put them into practice: Koji making for sake; Shubo starter methods: sokujo, kimoto and yamahai.
Apply everything to a real case: Multiple parallel fermentation in the moromi; Pressing, pasteurization, aging and tasting.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Explain multiple parallel fermentation and why it defines sake.
Relate rice polishing and water choice to sake style.
Compare sokujo, kimoto and yamahai starter methods.
Describe how moromi temperature and additions shape flavor.
Taste and describe sake using its grades and categories.

Student profile

4.1Who it is for (entry profile)

Brewers, sommeliers and enthusiasts.

4.2Entry requirements

No prior brewing experience is required. An interest in fermentation and access to a few sake styles for tasting are recommended.

4.3Career paths (exit profile)

Sake brewer or assistant brewer
Sommelier specializing in sake
Drinks educator or trainer
Sake import and distribution specialist
Beverage consultant for restaurants

Sectors

brewinghospitality and sommelleriebeverage import and distributiondrinks education

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Sake history, categories and grades	Foundations	3	12
02	Sake rice, polishing and water	Foundations	3	12
03	Koji making for sake	Practice	3	12
04	Shubo starter methods: sokujo, kimoto and yamahai	Practice	3	12
05	Multiple parallel fermentation in the moromi	Application & project	3	12
06	Pressing, pasteurization, aging and tasting	Application & project	3	12
	Total			72

6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.

5.2Content by module

Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.

5.3Company placement

This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.

5.4Final project

Design a sake brewing plan for a chosen style, justifying each process decision and the expected profile.

Methodology

6.1How it is taught

Live online sessions, usually weekly, with a working professional and a small group.
Recordings of every session, so you can catch up if work or time zones get in the way.
Exercises and real case studies in every module.
Tutoring: your instructor answers questions and gives feedback on your exercises and project.

6.2Platform and resources

A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.

Technical requirements →

6.3Estimated weekly workload

About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.

Assessment

7.1Assessment system and weighting

Progress is assessed through participation in live sessions and module exercises, including guided tastings. The instructor reviews the final project with feedback.

40%Participation and module exercises

60%Final project

7.2Requirements to pass

Complete every module, by attending the live sessions or watching the recordings.
Hand in the module exercises.
Have your final project approved by your instructor.

Teaching team

8.1Academic direction

At Fungaris, the Fermentation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the program and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.

9.2Issuing body / recognition

Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.

About our certificates →

Admission and enrollment

10.1Admission process (steps)

Send your request through the form or write to admissions.
Admissions reviews your profile and confirms the start date, the session schedule and the fee.
You secure your place with full payment or a 40% reservation.
You receive your campus access and welcome guide before the first session.

10.2Documents required

A valid identity document.
Contact and billing details (personal or company).

10.3Deadlines

Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.

10.6Cancellation policy

The conditions for canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment confirmation. Nothing there limits your rights under the consumer law that applies to you.

Cancellation and refunds →

Additional information

11.1Frequently asked questions

Do I need experience to study Sake Brewing Fundamentals?

No prior brewing experience is required. An interest in fermentation and access to a few sake styles for tasting are recommended.

How is Sake Brewing Fundamentals taught?

Live online, in 6 modules with a working professional, a small group and a final project.

How am I assessed?

Progress is assessed through participation in live sessions and module exercises, including guided tastings. The instructor reviews the final project with feedback.

What is the final project?

Design a sake brewing plan for a chosen style, justifying each process decision and the expected profile.

What certificate do I get?

What can I study after Sake Brewing Fundamentals?

The natural next step is Diploma in Koji & Japanese Fermentation.

11.2Alumni testimonials

We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.